Stilton Stuffed Baked Pears Recipes

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STILTON-STUFFED BAKED PEARS



Stilton-Stuffed Baked Pears image

Make and share this Stilton-Stuffed Baked Pears recipe from Food.com.

Provided by DailyInspiration

Categories     Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 8

1/2 cup brown sugar, packed
2 tablespoons butter, softened
1/2 cup Stilton cheese, crumbled
1/4 cup dried cranberries
1/4 cup toasted pecans, chopped
8 bartlett pears, peeled
1/4 cup apple juice
1 tablespoon port wine

Steps:

  • Preheat oven to 375 degrees. Combine sugar and butter in a small bowl and stir until well blended. Add cheese, cranberries and pecans. Stir well.
  • Cut 1 inch off stem end of each pear; reserve top. Remove core from stem end, and scoop out about 2 tablespoons pulp from each pear to form a cup, using a melon baller or spoon. If necessary, cut about 1/4 inch from base of pears so they will sit flat. Place the pears in a 13 x9 inch baking dish. Fill each pear with about 2 tablespoons sugar mixture, and replace top on each.
  • Combine juice and port in a small bowl, pour into baking dish. Bake pears at 375 degrees for 30 minutes or until tender. Serve warm.

Nutrition Facts : Calories 242.2, Fat 8, SaturatedFat 3.6, Cholesterol 14, Sodium 149.2, Carbohydrate 43.2, Fiber 6, Sugar 32, Protein 2.9

ENDIVE SPEARS WITH STILTON CHEESE, TOASTED PECANS, AND SAUTEED PEARS



Endive Spears with Stilton Cheese, Toasted Pecans, and Sauteed Pears image

Provided by Food Network

Categories     appetizer

Time 25m

Yield 25 spears

Number Of Ingredients 13

3 tablespoons butter
2 tablespoons sugar
2 pears, peeled and diced
2 cloves garlic, chopped
1 tablespoon red wine vinegar
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
1/2 cup Stilton cheese, crumbled (or any other blue cheese)
25 endive spears
1/2 cup pecan halves or 25 pieces, toasted
Watercress sprigs, for garnish
1 cup cream cheese (for presentation)

Steps:

  • In a large saute pan, over medium heat, add the butter and sugar. Add the diced pears and cook until well caramelized, approximately 8 minutes.
  • In a small mixing bowl, whisk together the garlic, red wine vinegar, salt, fresh ground pepper and olive oil. Add the mixture to the Stilton. Assemble the spears 1 by 1, starting with the cheese then the sauteed pear and topping them off with a toasted pecan. These can be garnished with a sprig of watercress or other herb, if desired. Arrange the spears on a plate by first making a small mound of cream cheese and then sticking each spear into the cream cheese in a floral, 3-dimensional pattern.

ROASTED PEARS WITH BLUE CHEESE



Roasted Pears with Blue Cheese image

Provided by Ina Garten

Categories     appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 11

3 ripe but firm Anjou pears
Freshly squeezed lemon juice (3 lemons)
3 ounces coarsely crumbled sharp blue cheese such as Stilton
1/4 cup dried cranberries
1/4 cup walnut halves, toasted and chopped
1/2 cup apple cider
3 tablespoons port
1/3 cup light brown sugar, lightly packed
1/4 cup good olive oil
6 ounces baby arugula
Kosher salt

Steps:

  • Preheat the oven to 375 degrees F.
  • Peel the pears and slice them lengthwise into halves. With a small sharp paring knife and a melon baller, remove the core and seeds from each pear, leaving a round well for the filling. Trim a small slice away from the rounded sides of each pear half so that they will sit in the baking dish without wobbling. Toss the pears with some lemon juice to prevent them from turning brown. Arrange them, core side up, in a baking dish large enough to hold the pears snugly.
  • Gently toss the crumbled blue cheese, dried cranberries, and walnuts together in a small bowl. Divide the mixture among the pears, mounding it on top of the indentation.
  • In the same small bowl, combine the apple cider, port, and brown sugar, stirring to dissolve the sugar. Pour the mixture over and around the pears. Bake the pears, basting occasionally with the cider mixture, for 30 minutes, or until tender. Set aside until warm or at room temperature.
  • Just before serving, whisk together the olive oil, 1/4 cup of lemon juice, and 1/4 cup of the basting liquid in a large bowl. Divide the arugula among 6 plates and top each with a pear half. Drizzle each pear with some of the basting liquid, sprinkle with salt, and serve warm.

PAN-ROASTED PEARS WITH HONEY, HAZELNUTS AND STILTON



Pan-Roasted Pears With Honey, Hazelnuts And Stilton image

Provided by Molly O'Neill

Categories     easy, quick, appetizer

Time 30m

Yield Four servings

Number Of Ingredients 5

1/2 cup hazelnuts
2 teaspoons unsalted butter
2 large, firm pears, peeled, halved and cored
1/3 cup honey
4-ounce wedge of Stilton cheese, quartered

Steps:

  • Preheat oven to 350 degrees. Place the hazelnuts on a baking sheet and bake until toasted, about 10 minutes. Place the nuts between 2 kitchen towels and rub to remove as much skin as possible. Coarsely chop the nuts and set aside.
  • Melt the butter in a medium-size cast-iron skillet over medium-high heat. Add the pears and cook until caramelized on both sides, about 3 to 5 minutes. Lower the heat and add the honey to the skillet. When the honey melts, turn the pears to coat them on both sides. Cover and cook until the pears are tender but not too soft, about 5 minutes.
  • Cut each pear half across into 1/4-inch-thick slices, but keep the shape intact. Place each pear half onto 1 plate and fan it forward. Place a piece of Stilton beside the pears and scatter each plate with some of the hazelnuts. Serve immediately.

Nutrition Facts : @context http, Calories 362, UnsaturatedFat 12 grams, Carbohydrate 41 grams, Fat 20 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 7 grams, Sodium 327 milligrams, Sugar 33 grams, TransFat 0 grams

STILTON STUFFED MUSHROOMS.



Stilton stuffed mushrooms. image

Quick and tasty blue cheese stuffed mushrooms.

Provided by markely63

Time 30m

Yield Makes Portions

Number Of Ingredients 0

Steps:

  • Heat the oil in a pan and add shallots. Cook on a low heat until the shallots brown and begin to soften.
  • In a bowl mix together the breadcrumbs, shallots, Blue Shropshire cheese and herbs. Mix until well combined.
  • Peel and remove the stems from the mushrooms and divide the stuffing mix between the mushrooms – lightly pressing the stuffing into the base of the mushrooms.
  • Place the prepared mushrooms onto a baking tray and bake in the oven for 30 minutes or until the breadcrumbs have turned golden and the cheese has melted.

POACHED PEARS WITH STILTON



Poached Pears with Stilton image

Pears, in peak season from late summer through January, become a truly sophisticated dessert when served poached with a slice of Stilton blue cheese. This recipe is adapted from "Entertaining."Also Try:Breaded Pork Chops with Thyme, Potato and Leek Gratin

Provided by Martha Stewart

Categories     Dinner Recipes

Yield Makes 5

Number Of Ingredients 8

2 (250 mL) bottles dry white wine, such as sauvignon blanc
2 (3-inch) strips lemon zest
1/4 cup freshly squeezed lemon juice
2 cups sugar
2 sticks cinnamon
1 vanilla bean, split and scraped
5 firm, ripe Bosc or Bartlett pears, peeled, stems intact
Stilton cheese, for serving

Steps:

  • Pour wine into a medium saucepan; add lemon juice, lemon zest, sugar, cinnamon, and vanilla bean and seeds. Bring to a boil over medium-high heat, stirring, until sugar has dissolved. Continue cooking for 5 minutes more.
  • Add pears and reduce heat to a gentle simmer. Place a parchment paper round in saucepan to cover and submerge pears. Cook until pears are easily pierced with a knife, but not mushy, about 45 minutes.
  • Using a slotted spoon, transfer pears to a large bowl and set aside. Return saucepan to stove; bring to a boil over medium-high heat and cook until reduced by half. Pour reduced liquid over pears. Place a parchment paper round in bowl to cover and submerge pears; cover bowl and transfer to refrigerator at least 6 hours and up to overnight.
  • One hour before serving, remove pears from refrigerator; bring to room temperature. Just before serving, halve and core pears and serve drizzled with reduced poaching liquid and a slice of cheese.

BAKED PRICKLY PEARS



Baked Prickly Pears image

I got this at Ajo, Arizona's 150th anniversary. It is credited to Mary Ann Heacock of Colorado Cactophiles. This looks like a delicious desert dessert!

Provided by Carianne

Categories     Dessert

Time 50m

Yield 5 serving(s)

Number Of Ingredients 5

3 prickly pears
2/3 cup sugar
1/3 cup butter
1/2 teaspoon cinnamon
2 tablespoons lemon juice

Steps:

  • Gather large ripe fruit.
  • Wash and slit to remove seeds.
  • Preheat oven to 325- 350 degrees.
  • Spread fruits in a sigle layer in a buttered 8 inch pan.
  • Combine sugar, cinnamon, and butter and mix well with fingers.
  • Add lemon juice and stir well with a spoon.
  • Sprinkle mixture evenly over fruits.
  • Bake 30- 35 minutes and serve warm with cream.

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